Directions

Place mussels in a large saucepan over high heat, cover and steam for 3 minutes or until they just open. Drain and cool, remove and discard the top shell. Cut the mussel loose from the shell and discard the tough white “eye” that attaches it, but keep the mussels in the shell. Refrigerate until required.

Heat butter in a frying pan, add chorizo and cook until it begins to brown, add garlic, pinenuts, parsley and breadcrumbs.

Season to taste with salt and pepper.

Heat grill on high.

Place mussels on an oven tray, spoon over breadcrumb mixture and drizzle with olive oil. Grill for 2 minutes or until golden. Serve immediately on a bed of rock salt.

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